Delicata Squash Mishap
Everyone is familiar with food demonstrators showing off fully prepared foods, but Wegman's tends to rely on food stations throughout the fresh produce section with demonstrators cooking recipes from scratch. A couple of days ago, I sampled a baked mixture of delicata squash, red onions, and fennel. As expected, I was able to eat the rind of the delicata squash in the store's sample. But something went awry in my home version; the squash rinds were rock hard -- definitely not edible. The flavor of the dish was good so I'd like some help.
Picking the squash? Some of the squash had green streaks in the grooves and others had orange streaks. Is there a difference? Should there be some give when feeling the exterior of the squash?
(Doing a bit of research on the internet just now, I read that a delicata squash should not require hacking to cut the raw vegetable. Mine did! In hindsight, that was probably my first clue something was amiss.)
Baking: The recipe called for cooking at 450 degrees for 20-30 minutes. The demonstrator warned me against following those directions. He said he thought that temperature resulted in an overcooked result. As a result, I began by cooking the vegetables for 20 minutes at 375 degrees. At that point, I put my salmon in my other oven which meant that I had 18 minutes left of cooking time. I didn't feel that vegetables would be fully caramelized in 18 minutes at the 375 degree temp so I upped the oven temp to 400. The vegetables probably stayed in the oven an additional 20 minutes. When I began serving the vegetables, I realized that the squash rinds were inedible and I scooped the flesh off the rind. The resulting dish was delicious, but I'd like to find out what went wrong.
I used the following ratio of ingredients:
2 parts delicata squash slices (between 1/4- and 1/2-inch wide)
1 part fennel slices (bulb cut into thin slices)
1 part red onion cut into large dice about 3/4" square
2 tablespoons olive oil
1 tablespoon peach balsamic vinegar
salt and pepper
The original Wegman's recipe used 2 tablespoons of a house-brand product called basting oil. The fully baked vegetables were then drizzled with additional pumpkin oil. I used my regular brand of olive oil and one of my many flavored balsamic vinegars. No pumpkin oil. In fact, no final drizzle, just some salt and pepper.
Any thoughts on selecting or cooking delicata squash so the rinds remain edible?
Interested in this, as I've had some delicata in the pantry for the last few weeks and haven't yet cooked it, nor have I ever. In for answers.
It was a fluke that you got a bad one. I have never had to choose in any special way. Sorry.
Lower temperature means you need to balance things out with a longer cooking time. Did the demonstrator specify timing? Your experience suggests he was right that 400 is too high. Next time try 350-375 and start checking at 45 minutes. The amount of food on the pan makes a difference too. If his pan was larger, or more crowded, his food would take longer than yours might have.
Unfortunately, the demonstrator didn't offer a ball park time for a lower heat.
With my ad hoc, two-temp method, the flesh of the squash and the other vegetables was gloriously soft and caramelized, but the rind was a disaster -- brittle and crunchy. The consensus seems to be to simply try again, but cook longer at a lower temp. Will do!
Are you positive what you bought was a delicata?? I buy and roast them often and have never had one with a thick skin.
I usually buy smaller sized ones, and cut in slices approx 1/4" thick, tossed with olive oil or coconut oil and roasted on a sheet pan alone. I roast anything else on a seperate pan since cooking times can be different. I flip the delicata slices about halfway thru roasting, usually takes 30-40min, i prefer the slices with the most browning